Black garlic is processed from fresh garlic after undergoing a slow fermentation process under strict control of temperature and humidity with black garlic making the machine. After 45 to 60 days of fermentation, with the way of making black garlic, the active ingredients in garlic cloves increased significantly, in which the total sugar content increased by 13 times, fructose increased 52 times, active SAC (sallyl lcystein) The most significant increase in black garlic was six-fold, in addition to the superoxide dismutase (SOD) of ten times that of fresh garlic with cancer prevention.
In addition, 18 kinds of amino acids are also produced after long-term fermentation processes
Black garlic after fermentation has a different state and taste compared to fresh garlic: black, garlic cloves, sweet taste, aroma
The state and color of black garlic
Raw, covered by a dry shell, inside is garlic cloves are black, flexible
Odor, taste: sweet, soothing of fruit, no longer pungent smell of fresh garlic, soft, easy to eat.
Uses of black garlic:
Black garlic contains a very strong antioxidant, the use of black garlic effectively can reduce the aging of the body, against a variety of diseases.
- Antioxidant: helps the body antiaging, beauty skin, prolong your youth
- Increased resistance: some active ingredient biochemistry is made from fermentation process black garlic, 18 amino acids have the effect of strengthening the vitality, strengthening the body, in addition to the use of black garlic also has anti-inflammatory.
- Cholesterol reduction: black garlic regulates cholesterol, stabilizes blood cholesterol, this is also the use of black garlic quite clearly for many users.
- The effect of black garlic is great for people with these problems while being treated with medicine, besides, the use of black garlic helps patients recover quickly while using medicine, avoid fatigue, detox in the body.
(Image source: pgrvietnam)
